Moist and easy. I like to wrap cooled muffins in plastic wrap and freeze to pop into lunch boxes. This can also be baked as a loaf.
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
Mash bananas and sugar together in a bowl; add egg and vanilla extract and mix well. Stir whole wheat flour, baking powder, baking soda, and salt together in a separate bowl; stir into banana mixture just until batter is mixed. Stir oil into batter and fold in cranberries. Spoon batter into the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 22 to 26 minutes.
Per Serving: 151 calories; protein 2.9g; carbohydrates 29.9g; fat 3.1g; cholesterol 15.5mg; sodium 165.5mg.
The quality of the flour could make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal bread , which not always getting bigger as well as clear bread.
To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.